Chicken and Cannellini Bean Soup

On  a day when I lost my first clump of hair, and was generally feeling sorry for myself, a wonderful person, a cancer survivor and a mom of one of my most fantastic students  brought me this most delicious soup for dinner.  Thank you so much, Kristin for thinking of me — for reaching out to me at a difficult time.  The soup is so flavorful — true comfort food. I’ve made it twice since.  So delicious and nutritious and easy to make.

 

2 to 3 chicken breasts, diced into bite-size pieces (about 1/4- to 1/2-inch in size)
2 to 3 tablespoons olive oil
3/4 cup diced onion
1 cup diced carrot
3 ribs celery, diced
1 to 2 teaspoons dried italian seasoning
1 to 2 teaspoons dried parsley
1 teaspoon garlic powder
sprinkle of kosher salt and black pepper
1 32-ounce carton chicken broth
1 15-ounce can diced tomatoes (Muir Glen brand)
1 15-ounce can cannellini beans, drained and rinsed
4 to 6 ounces chopped fresh greens (spinach, mixed greens… whatever you have on hand)
shredded parmesan, to garnish
1. Heat olive oil in a large stock pot over medium-high heat and add onions, carrot, and celery. Sauté veggies just until soft, about 2 minutes. Add in italian seasoning, parsley, salt, pepper, and garlic powder; mix well to combine and let sauté together, stirring frequently, for about 30 seconds.
2. Add chicken stock and tomatoes to pot. Simmer for approximately 5 to 10 minutes, just until stock is warm. Add in chicken and continue to simmer for another 20 to 30 minutes, just until chicken is cooked through. Drop in canned beans and greens, simmer for another 5 minutes until greens have wilted and beans have warmed through. Season with additional salt and pepper, to taste. Ladle into bowls and sprinkle with shredded parmesan cheese. Serve immediately.
Kristin Edwards

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